Does anyone have On the Border's Chicken Tortilla Soup recipe??

Answer 1

CHICKEN TORTILLA SOUP

6 corn tortillas, cut into 1/2" strips
1 sm. onion, chopped
1 clove garlic, crushed
2 tbsp. vegetable oil
1 (4 oz.) can chopped green chiles, undrained
2 cans chicken broth
1 can beef broth
2 cans cream of chicken soup, undiluted
3 (6 3/4 oz.) cans chunk style chicken or 1-1 1/2 lb. cooked cubed chicken
1 c. water
2 tsp. Worcestershire sauce
1 tsp. ground cumin less or more to taste
1 tsp. chili powder less or more to taste
12 oz. Velveeta cheese

Saute onion and garlic in hot oil in a Dutch oven or large saucepan. Add remaining ingredients except cheese and tortilla strips; bring to a boil. Cover, reduce heat and simmer 15-20 minutes. Add cheese and tortilla strips; simmer uncovered until cheese melts.

Answer 2

CHICKEN "TORTILLA SOUP

1/2 cup "ON THE BORDER" salsa
2 large ripe olives, mashed with 3 T. "ON THE BORDER" salsa
3 (14.5 oz.) cans chicken broth
3 boneless, skinless chicken breasts about 1 lb.
4 T. uncooked rice
1/2 cups chopped onion
1/2 cup finely chopped cilantro
1/2 cup shredded monterrey jack cheese
avocado, cubed

Heat chicken broth to boil in a 4 qt. saucepan. Add chicken, reduce heat, and cook until opaque. Remove meat and cut into bite size pieces. Add salsa and rice to broth; cook about 15 minutes, or until the rice is tender. Add chopped chicken,
1/2 of chopped onion, simmer 5 minutes.
Just before serving add remaining onion and cilantro.

To serve break tortilla chips into each bowl. Ladel soup over chips. Top with cheese and 1 T. of avacado.

Serve immediately with additional salsa and chips.

Serves 4

Answer 3

Chicken Tortilla Soup

INGREDIENTS:

4 cups chicken stock
juice of 1 lime, or about 1 1/2 tablespoons
1 can (14.5 ounces) diced tomatoes with juice
1/2 Jalapeno pepper, finely chopped, optional
1 can mild green chiles, undrained (4 ounces)
2 tablespoons cup cilantro, chopped
2 green onions, chopped
1 medium carrot, diced
3/4 cup corn kernels
1 cup cooked chopped chicken
1/2 cup shredded Monterey Jack cheese or Mexican blend
1/2 tsp. ground black pepper
Salt to taste
vegetable oil
3 corn tortillas cut in strips about 1/2-inch wide or purchased corn tortilla chips

PREPARATION:
Simmer chicken stock with tomatoes, lime juice, jalapeno, green chiles, cilantro, green onion, carrots, and corn for 45 minutes; add chicken about 5 minutes before done.
Heat about 1 inch of vegetable in a deep saucepan to approximately 360° or use a deep fryer.
Cook tortilla strips in batches until crispy - just a few seconds for each batch. Top each bowl of soup with tortilla strips and shredded cheese, or serve on the side.
Serves 4.

Answer 4

There's no actual recipes for the "On the Border's" recipe. But here's some other restaurant's recipes:

http://www.google.com/search?hl=en&rlz=1B2GGGL_enUS177US202&q=copycat+chicken+tortilla+soup&btnG=Search